Roasted Butternut Squash Soup
One of my favorite sweet and savory butternut squash soup recipes.
Jan 29, 2007
Many supermarkets now carried pre-peeled, seeded and diced butternut squash in 20 oz. containers. This is a real timesaver for this soup recipe. Just take 1-1/2 20 oz. packages of pre-cut butternut squash and cut the pieces so they're smaller, more uniform 1-inch cubes.
Roasted Butternut Squash Soup
- 3 lbs. butternut squash, peeled, seeded and diced into 1-inch cubes
- 2 Tbsp. olive oil
- 1 tsp. kosher salt or Maldon sea salt
- 1/2 tsp. pepper
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 2 Tbsp. butter
- 3 Bosc or Anjou pears, peeled and thinly sliced
- 1 medium onion diced
- 3-1/2 cups vegetable stock
- 1/2 cup dry white wine
- 1/4 cup nonfat sour cream
Preheat oven to 400 degrees. Toss butternut squash with olive oil, salt, pepper, nutmeg and cinnamon in a large mixing bowl. Mix with your hands to make sure squash is evenly coated. Spread out on a heavy-rimmed baking sheet so that cubes are in one even layer. Roast in preheated oven 45 minutes to 1 hour or until tender when pierced with a fork. Set aside.
Heat butter in a large, heavy saucepan or dutch oven. Add pears and onions, and cook until carmelized, about 8 minutes. Add vegetable stock, wine and butternut squash. Simmer 15-20 minutes until flavors meld. Puree with a stick blender or allow to cool, and puree in a blender in batches.
Return soup to pot and stir in sour cream.
Serves 6.
Per serving: 248 calories, 9 g fat (3 g saturated), 12 mg cholesterol, 37 g carbohydrate, 6 g fiber, 5 g protein, 301% Vitamin A, 58% Vitamin C, 11% calcium, 9% iron
See also:
